Peruvian pork with quinoa soup

Method10 steps · about 38 min

1. 1

   Step 1: Mix together the pork cubes and salt (1 teaspoon) and pepper. Set aside.

   Uses 700 grams pork sirloin or shoulder (chop to ½ inch or smaller) · 1 teaspoon salt · 1 teaspoon black pepper

2. 2

   Step 2: Chop the potato (1), carrot (1), onion (1), garlic (6 large), celery (1 cup), bell pepper (1 medium), and tomatoes (1 cup). Set aside.

   Uses 1 potato · 1 carrot · 1 onion · 6 large cloves garlic · 1 cup celery (chopped) · 1 medium bell pepper · 1 cup tomatoes

3. 3

   Step 3: In a pan at medium heat, add some oil and cook the pork till all the sides have browned. Remove and allow to cool.

   Uses 2 tablespoons oil · 700 g pork cubes mixed with salt and pepper

4. 4

   Step 4: In the remaining pan oil, cook the prepared potato and carrot for 3–5 minutes, until they begin to soften.

   Uses diced potato and carrot · remaining pan oil after pork browning

5. 5

   Step 5: Add the prepared onion, garlic, celery, bell pepper and tomatoes. Cook until aromatic and the tomatoes soften.

   Uses chopped onion, garlic, celery, bell pepper and tomato · potato and carrot begun softening in reserved oil

6. 6

   Step 6: Return the browned pork and stir in the cumin (2 tablespoons), paprika (1 tablespoon), cayenne (1 tablespoon) and oregano (1 tablespoon).

   Uses 2 tablespoons cumin · 1 tablespoon paprika · 1 tablespoon cayenne · 1 tablespoon oregano · browned pork reserved from step 3 · vegetables cooked until aromatic and tomato soft

7. 7

   Step 7: Wash the quinoa and strain.

   Uses 1 cup white quinoa (rinsed & strained)

8. 8

   Step 8: Add in the quinoa, green peas (½ cup), bay leaves (2), and pork broth or water (2 cups). Let this simmer together for 10 – 15 minutes or till the quinoa looks tender and fluffy.

   Simmer quinoa soup · 15 minUses ½ cup green peas · 2 bay leaves · 2 cups pork broth or water · 1 cup dry white quinoa rinsed and drained · browned pork mixed with sautéed vegetables and spices

9. 9

   Step 9: Mix the soup often, making sure there is enough water or broth as quinoa absorbs liquids easily.

   Uses extra pork broth or water as needed to keep soup consistency · soup with quinoa, peas, bay and initial 2 cups broth

10. 10

    Step 10: Remove and discard the bay leaves. Serve with parsley or cilantro and lime juice or wedges.

    Uses lime juice or lime (for garnish) · parsley or cilantro ( for topping) · soup cooked until quinoa and vegetables tender; bay leaves discarded